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Sun Dried Tomato Chicken

Creamy Tuscan Chicken

Author: Mia Staysko
An elegant but still simple Italian inspired dish
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Ingredients

  • 1 Tbsp ghee
  • 8 - 12 chicken thighs skin on bone in
  • Kosher salt and pepper
  • 3 garlic cloves minced
  • 1/4 - 1/2 tsp red pepper flakes or to taste
  • 1 Cup chicken broth
  • 1/2 C heavy cream
  • 1/2 C sliced sundried tomatoes drained and chopped
  • 1/4 C parmesan cheese
  • 1/4 C basil chiffonade
  • 1/4 tsp oregano
  • 1/4 tsp dried basil
  • 1/4 tsp thyme

Instructions

  1. Preheat oven to 400 °
  2. Heat an oven-proof skillet or sauté pan over med-high heat until hot
  3. Add ghee to coat pan and place half of the chicken thighs into the pan skin side down. Do not crowd the pan
  4. Brown chicken on both sides
  5. Remove chicken to a plate to brown the other half of the chicken pieces
  6. Drain off all but 1 Tbsp of remaining oil in pan
  7. Add garlic and red pepper flakes to pan and stir until fragrant, just a minute or so. Do not burn the garlic!
  8. Add broth, cream, tomatoes and herbs to the pan, scraping up brown bits while stirring
  9. Bring to a low boil and thicken slightly
  10. Arrange chicken back in pan skin side up
  11. Place pan into prepared oven
  12. Roast 25 - 30 minutes until chicken reaches 175°

Recipe Notes

Serve with cauliflower rice to mop up the yummy sauce!